Ice making machines are an requisite tool for market kitchens, restaurants and fast food outlets. Ice makers tend to be trustworthy if well maintained and will provide years of service.
In researching this piece of equipment the first area to address is what is the inquire of your business? How many people do you serve, what requirements does your menu place for ice? Is ice required continuously or is there a peak, will inquire increase in the future?
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A starting form for restaurants may be around 2 lbs. Of ice per person. This form is elastic and depends on your menu and the use of ice for food presentation. Introduction of exotic drinks, or guest accommodation will need a greater volume of ice. The availability of added or larger ice bins will sustain with this type of growth.
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Another consideration is the type of ice. Ice comes in the common cube or half cube shape, nugget, flake, shaved and variations of these. As the outside area of the ice increases, the ice melts quicker, so before choosing on a single type, scrutinize what others are already using to decide how a single ice shape will perform.
Once the type and estimate of ice has been determined, the logistics of installing a motor into your premises should be examined.
Deciding on the location of your ice making motor should take into account:
1. The availability of drinking water, power and drainage. All three are required to run the ice maker.
2. Preferably a low humidity and a low temperature location will help the motor operate more efficiently. An area without air currents will minimise evaporation which decreases ice storehouse time.
3. Will the noise from the motor result the relax of patrons? maybe the motor needs to be more remote. Typically air cooled machines tend to originate more noise. Water cooled machines are quieter, however, are more costly to install, and more costly to run especially where water is scarce.
One way around this is an air cooled motor with a remote condenser, typically installed externally (and more expensively).
Consideration to filtering the water prior to generating the ice is recommended. In-line filtration will promote a cleaner ice, and a great tasting ice.
Once an ice generating ideas is in place, a cleaning and maintenance program should be implemented. This program will prolong the life of the ice motor and ensure the potential of the ice.
The cleaning should include cleaning of the water filtration unit, purging of the water line, and cleaning of the ice making plate or bars to take off mineral build up.
Cleaning of the ice storehouse bins is a very prominent aspect of good manufacturing process and needs to be maintained to a high standard.
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